From NPR...
It's still called by its Aztec name, cuitlacoche (pronounced QUEET-la-coh-chay). The gray, stone-shaped fungus turns into a gunky, tar-like mush when cooked.
But it is revered by Mexican gourmet chefs and home-style cooks alike. The fungus — which some say has an earthy, tangy, mushroom-like flavor with a hint of raw corn — is a popular ingredient in soups and quesadillas.
When asked to describe how it tastes, Martinez evokes a popular song by Latino singer Enrique Iglesias. "It's a religious experience," she says.
I first had it last summer in central Mexico in a savory bread pudding that my wife prepared and although I wouldn't quite call it a religious experience it is delicious.
1 comment:
I heard the piece on NPR the other day. I didn't realize that is what I ate last year!
Post a Comment